[Forum] Do Changes in Weather Cause Weight Fluctuations?

i always thought if you excerise hard everyday you can eat whatever you want because you will work it right off. well that maynot be true……… hi i am 30yrs. old with one child. i been exercising consistently for about 4yrs. i do agree sometimes change is good. However, i used to weigh 230lbs and i am little under 5′10. i workout and i have been for about 4yrs now. i had got down to 170 to 175. i have been running about 4mi a day because running is the quickest way to lose weight and its better than being indoors on treadmill. sometimes depending on the time i have available i will run 2 - 3mi. or 6mi. but most of time its 4mi. everyday during the week. every winter i tend to pick up weight and this winter i am having more of a problem of getting my weight back down under 180. now it flunctuates from 185 to 190. i do understand during the winter it gets cold for us in the south so i don’t run as hard as i would during the summer and plus you sweat more in the summer. my mom tells me i should change my diet during the winter and then when the summer comes around i can go back to just eating what i want. some people say that you cannot eat what you want and expect to lose weight but apparently i have been with no problem. i really think i am gaining weight because of the change in weather and not being able to exercise as hard as i would like as during the summer. i kind of like to run because i feel that whatever i eat i can run it off and plus it keeps the metabolism up. i hoping that this summer as gets hotter and i continue to run that my weight will reduce back if not i am going to be very disappointed. people say i should change up my workout routine, which i do. i do taebo often on days that its either raining, cold or if i am just tired. primarily i always thought that running or jogging would be the most effective and quickest way to take off the weight and keep it off. also it makes your calves look AWESOME in heels. I’m open for some advice. what is the problem is it just me or will i be gaining my weight back. i never want to be overweight again thats why i can run everyday. for the last few years i had not had a problem with keeping my weight between 170-175 sometimes 180 during the holidays but now i have increased to 185-190 and i still try to excerise whether its running my 4mi. or doing my taebo everyday.. please some advice. i want my ideal weight back regardless if i am tall and big boned lol….

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[Forum] Do Changes in Weather Cause Weight Fluctuations?

Weight Loss: How to Eat Slowly

Sometimes, often times in fact, there’s truth behind an old wives’ tale. Take the idea that eating slowly can aid weight loss. We’ve all heard the advice, and now here’s the science. A new study published in the Journal of Clinical Endrocrinology and Metabolism discovered that when participants ate an ice cream over the course of 30 minutes, they had higher levels of gut hormones that trigger satiety, than those who ate the ice cream in 5 minutes. Continue reading…

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Weight Loss: How to Eat Slowly

Do You Eat the Same Thing For Breakfast Every Day?

I’m not sure I’d define myself as a creature of habit, but I definitely love to eat the same thing for breakfast most days. Cereal and fruit with milk or yogurt has the perfect combination of healthy carbs, fiber, and protein, so it gives me energy for late morning workouts and keeps my belly satisfied until lunch. I mix up the cereals and fruit I eat, so it feels different to me, but it’s just so easy that I’ve stuck with it for a while. On the weekends, I do stray from my cereal bowl since the fam likes to have pancakes or eggs. What about you? Do You Eat the Same Thing For Breakfast Every Day? Yes, I eat the same thing for breakfast every day. I eat the same thing during the week, but change it up on the weekend. No, I always change up my breakfast choices. I don’t eat breakfast.

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Do You Eat the Same Thing For Breakfast Every Day?

Cookbook Review: Quick From Scratch Chicken Cookbook

The latest book from Food & Wine , Quick from Scratch Chicken Cookbook ($25), might be dedicated entirely to chicken, but it is by no means boring. We all know that chicken is a wonderful lean protein, but cooking a boneless, skinless breast can become awfully dull. This cookbook is the antidote to monotonous chicken. With lovely photos accompanying every recipe, it is easy to become inspired flipping through its pages. Many of the recipes seem healthy, but the cookbook doesn’t include any nutritional breakdown of the recipes, which is my only criticism of this book. Since chicken is such a versatile protein and can be cooked a variety of ways, the cookbook is organized around all the different cooking techniques making it easy to find recipes to try. Being summertime, I was drawn to the section devoted to grilling. I made the Tandoori chicken, and it was a hit. My girls loved it and it impresses dinner guests repeatedly. The major bonus is it’s easy. Check out the recipe when you read more. Grilled Chicken Tandoori Quick From Scratch Chicken Cookbook by Food and Wine Ingredients 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces with skin removed 3 tablespoons lemon juice 1 1/2 tablespoons water 1 1/2 teaspoons salt 1/4 teaspoon ground turmeric 1/2 cup plain yogurt 2 large garlic cloves, chopped 1 tablespoon chopped fresh ginger 1 1/4 teaspoons ground coriander 3/4 teaspoon ground cumin 1/8 teaspoon cayenne 3 tablespoons cooking oil Directions Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks. Print recipe with images | without images When I make this dish for my family, I omit the cayenne pepper - my daughters’ young palates can’t tolerate the heat - the end result is still quite tasty. You can also make kabobs with this recipe using four to five chicken breasts. If you’re interested, pick up a copy of the cookbook from Amazon . Source

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Cookbook Review: Quick From Scratch Chicken Cookbook